John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. "Use Viognier—it has a nice balance of fruit and acidity," he says.
- 1/3 cup sugar
- 1/3 cup water
- 1 cup Grand Marnier
- 1 bottle Viognier
- 1 mango, chopped
- 2 peaches, cut into thin wedges
- 1/4 cup mint
- In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.
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